Ingredients

1 ¼ cups yellow potatoes, peeled and cut into 1-inch cubes

1 medium onion, cut in half

2 cloves garlic

3 tbsp olive oil, divided

8 oz. cooked corned beef, thinly slice

Salt and pepper, to taste

Add potatoes to a 1 ½ quart pot and cover with 1 –inch cold water. Bring to a boil and cook for about 15 minutes or until potatoes can be easily pierced with a knife. Add onion and garlic to Braun’s MultiQuick hand blender with its 2-cup chopper attachment and finely chop by pulsing on high speed, about 5 to 7 pulses.

Heat 9-inch non-stick oven-proof pan and over medium heat. Add olive oil and heat until shimmering. Add onion and garlic and cook for about 8 to 10 minutes or until vegetables are softened but not browned. When cooked remove to large bowl.

When potatoes are cooked, drain well and add to bowl with garlic and onion. Using Braun’s MultiQuick hand blender with its masher attachment, mash potatoes on high speed until smooth.

Pull corned beef apart so it looks almost shredded and stir into potatoes. Season with salt and pepper.

Preheat the broiler. Using the same non-stick pan, heat remaining 2 tablespoons oil over medium heat. Add potato mixture and flatten in a single layer in the pan. Cook for about 10 minutes until nicely browned on the bottom.

Place pan under the broiler and cook for an additional 8 to 10 minutes or until browned on top. When ready, remove from oven and let rest for 5 minutes. Then slide out of pan. Serve warm with a poached, fried or soft boiled egg.